tag:blogger.com,1999:blog-5492055.post1286267217129421003..comments2010-01-31T11:01:58.909-05:00Davehttp://www.blogger.com/profile/14363867140919109904noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5492055.post-20930148498773188112010-01-31T11:01:58.909-05:002010-01-31T11:01:58.909-05:00Jim - I&#39;ll give you a call sometime.Davehttp://www.blogger.com/profile/14363867140919109904noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-41439073647080529862010-01-28T18:08:31.454-05:002010-01-28T18:08:31.454-05:00Oh and I used Malt Powder in the boilThe Yellow Dog Speakshttp://www.blogger.com/profile/14438692171243818117noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-6327549154003434992010-01-28T18:07:30.711-05:002010-01-28T18:07:30.711-05:00I made WONDERFUL bagels using the recipe / procedure from Peter Reinhart&#39;s book, A Bread Baker&#39;s Apprentice. It&#39;s actually kind of fun since you get to boil them.The Yellow Dog Speakshttp://www.blogger.com/profile/14438692171243818117noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-59378567261004943662010-01-27T18:40:17.568-05:002010-01-27T18:40:17.568-05:00I want to help test and will take your discards.CMH Gourmandhttp://www.cmhgourmand.comnoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-60774379549112679052010-01-26T17:54:39.878-05:002010-01-26T17:54:39.878-05:00oops, Gisslen&#39;s Professional Baking.Davehttp://www.blogger.com/profile/14363867140919109904noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-89273823407811773332010-01-26T17:53:58.657-05:002010-01-26T17:53:58.657-05:00Hi Rachel, Bethia and my love. Of course I was being overly dramatic, they were alright. I ground up whole oats as a fraction of the grain makeup and I think that altered the rising structure.<br /><br />Bethia, yes, 30 seconds each side for the boil. Some use bicarb in the boil, others use sugar. <br /><br />The texture wasn&#39;t chewey; more crusty. Otherwise the taste was nice.<br /><br />Bagel preparations are all over the place on blogs. Tonight, I&#39;ll be reading a favorite production-style text, Gisselen&#39;s Professional Baking. Sometimes I forget books actually have good information.Davehttp://www.blogger.com/profile/14363867140919109904noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-15101083997367420662010-01-26T17:50:00.069-05:002010-01-26T17:50:00.069-05:00Don&#39;t let him fool you. They were excellent, really. Misshapen but excellent.Trishnoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-55524051905749185302010-01-26T17:20:17.892-05:002010-01-26T17:20:17.892-05:00They look pretty good to me! <br /><br />Did you boil them? I think to get the chewiness right you have to do that.hungrywoolfhttp://www.blogger.com/profile/00438917726974548539noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-72471122272972043962010-01-26T13:32:19.248-05:002010-01-26T13:32:19.248-05:00Bird food?<br /><br />I experimented with soft pretzels and bagels before. I could never get them exactly right and resigned to purchasing from professional kitchens.Rachel (Hounds in the Kitchen)http://www.houndsinthekitchen.comnoreply@blogger.com